Chia Oatmeal Peanut Butter Breakfast Cookies

NOTE: I was sent a container of BetterBody Foods Organic Chia Seeds in order to write this post. Opinions are mine alone. 

Breakfast cookies. Those should totally be a thing, right? I was recently sent Organic Chia Seeds from BetterBody Foods, and I wanted to try to use them in a way I haven’t already, so Breakfast Pudding, Chocolate Pudding, Jam, and Muffins were out. But for whatever reason, I tend to think of Chia Seeds as a breakfast food, so I started thinking about some of my other favorite breakfast ingredients, and these Chia Oatmeal Peanut Butter Breakfast Cookies were born!

Chia Seeds also can be used as an egg substitute when baking, so I decided to make these cookies both vegan and gluten free.

These little guys have a ton of flavor and are surprisingly filling! Chia seeds have a ton of fiber; when eaten with peanut butter and oats, it’s a great way to help feel fuller longer.

Ingredients (makes about 3 dozen cookies):

• 4 tablespoons chia seeds, divided (I used BetterBody Foods Organic Chia Seeds)
•  1/4 cup plus 2 tablespoons water
• 1/2 cup coconut oil
• 1/2 cup sugar
• 1 cup creamy peanut butter
• 1 teaspoon almond extract
• 1 1/2 cups rolled oats (check the label to make sure they are gluten free)
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup dark chocolate chips (check the label to make sure they are vegan)

At least 20 minutes before you plan on baking, add 2 tablespoons chia seeds and 1/4 cup plus 2 tablespoons water to a small bowl. Stir to combine and let sit for at least 20 minutes. The chia seeds will absorb the water and form a binder that works as an egg replacement.

When ready to bake, preheat your oven to 350 degrees F. Add the coconut oil and sugar to a bowl. Using an electric mixer, beat until well combined. Add in the peanut butter, chia-water mixture, and almond extract, mixing to combine.

In a separate bowl, stir together the oats, almond flour, baking powder, remaining 2 tablespoons chia seeds, and salt.

Slowly incorporate this into your peanut butter mixture, scraping down the sides of the bowl as needed to fully combine.

Fold in the chocolate chips.

Scoop out heaping tablespoons of the dough and place on a cookie sheet about 1 inch apart (I used a cookie scoop). Flatten the dough with the back of a spoon.

Bake for 13 to 15 minutes at 350 degrees F. Let cool on the cookie sheet for 5 minutes, then remove. Repeat with your remaining cookie dough.

These cookies are a great way to start your morning, don’t you think? If you’d prefer, you can omit the chocolate to make them a bit more breakfast-appropriate.

The texture of these cookies is really nice as well. They are soft and chewy at the same time!

Related posts:

Vegan and Gluten Free Peanut Crunch Brownies Slow Cooker Granola Slow Cooker Coconut Rice Pudding Peanut Butter Chocolate Chip Protein Cookies